In a large pot over medium high heat, combine 8 quarts of water to boil and salt.

In a large sauté pan over medium high heat, heat 4 tablespoons olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and red pepper flakes and saute 1 minute. Add wine and cook uncovered, just until clams open, 4-5 minutes.

Add linguine to boiling water and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).

Reserve 1/2 cup of cooking water, then drain linguine and add to pan. Cook over high heat, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some reserved cooking water to keep moist. Remove from heat. Add parsley, tossing to coat. Transfer to dish and serve immediately.